“OH THE WEATHER OUTSIDE IS FRIGHTFUL, but the fire (in the glass) is so delightful…” We might be done with tropical fruit, spritzers and daiquiris for the moment, but there’s real pleasure in experimenting with the zest of citrus fruit, the zing of spice, the honeyed, oak notes of brandy and rum, and the juniper tones of a good gin. The options are endless – so where do you start? We asked the experts.
James Meredith, manager, The Gin Bar, Cape Town
James is a fan of the negroni (pictured here), occasionally served with a slight twist. “People like a bit of spice when it gets colder, which is why we sometimes serve a spiced negroni as a special. Simply infuse vermouth with spices (cinnamon, cloves, star anise) overnight or…
